Pineapple Upside-Down Cakes

Ingredients

• 1 (1 lb. 4 oz.) can Dole sliced pineapple in syrup
• 1 1/2 t baking powder
• 1/2 t salt
• 1/4 cup (1/2 stick) butter
• 1/2 cup milk
• 2/3 cup firmly packed light brown sugar
• 1/4 cup vegetable shortening
• 1 egg
• Maraschino cherries
• 1/4 t grated lemon rind
• 1 cup unsifted all-purpose flour
• 1 t lemon juice
• 3/4 cup sugar
• 1 t vanilla

Directions

1. Preheat oven to 350°
2. Drain pineapple, reserving 2 tablespoons syrup
3. Melt butter in a heavy 10” ovenproof skillet. (If skillet doesn't have an ovenproof handle, wrap handle with foil)
4. Stir in brown sugar and the 2 tablespoons pineapple syrup
5. Blend thoroughly
6. Remove from heat
7. Arrange pineapple slices in sugar mixture
8. Place a maraschino cherry in the center of each slice
9. Combine flour, sugar, baking powder and salt in a large bowl
10. Add milk and shortening
11. Beat at high speed with electric mixer for 2 minutes
12. Add egg, lemon rind, lemon juice and vanilla
13. Beat for another 2 minutes
14. Pour over pineapple in skillet and spread evenly
15. Bake at 350° for 40 minutes
16. Cool on wire rack for 5 minutes
17. Invert onto serving plate
18. Serve warm

Optional

Could be baked in muffin tins.